Corn Muffins Recipe

Preheat oven to 400°F (200°C). Position a rack in the middle. Grease a 12-cup muffin tin or line with paper liners. If using frozen corn, thaw and drain; if using canned corn, drain well.

Measure and assemble all ingredients. Melt butter and let cool slightly so it’s warm but not hot.

Combine dry ingredients

In a large bowl, whisk together the all-purpose flour, cornmeal, sugar, baking powder, baking soda, and salt until evenly distributed.

Combine wet ingredients

In a separate medium bowl or large measuring cup, whisk the milk (or buttermilk) and egg until smooth. Whisk in the melted butter and vegetable oil until combined.

Add the wet mixture to the dry ingredients and stir with a spatula or wooden spoon until just combined. Do not overmix — a few small lumps are okay. If using corn kernels, fold them in now.

Divide the batter evenly among the 12 prepared muffin cups, filling each about 3/4 full. Using an ice cream scoop or large spoon helps keep portions consistent.

Bake in the preheated oven for 15–18 minutes, or until the tops are golden and a toothpick inserted into the center of a muffin comes out clean or with just a few moist crumbs.

If you want a glossier, slightly sweet top: while muffins are still hot, brush each with a little honey (about 1/2 teaspoon to 1 teaspoon per muffin). Optionally sprinkle a little coarse sugar or extra cornmeal on top immediately after brushing.

Let the muffins cool in the tin for 5 minutes, then transfer to a wire rack to cool another 10 minutes. Serve warm or at room temperature.

Store cooled muffins in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days. Reheat briefly in a microwave or warm oven before serving.